Preheat oven to 350 degrees
Cook the chicken
- Mix Cajun seasoning ingredients in a small bowl and set aside.
- Sprinkle seasoning all over both sides and edges of chicken breasts.
- In a 12-inch skillet (preferable cast-iron) over medium-high heat, blacken the chicken breasts on both sides.
- Transfer the skillet into the oven until it registers 165 degrees, about 6-8 minutes.
- Remove from skillet and allow breasts to sit for about 10 minutes.
- Slice chicken on the bias into strips. Slice strips again in half to make 2-3 inch pieces.
Cook the pasta
- Fill a large saucepan or pot with 3 quarts of water, add 2 teaspoons of table salt.
- Bring the water to a boil over high heat and cook pasta for 8 minutes until al dente.
- Reserve a cup of the pasta water and drain the remainder. Set aside.
Make the sauce
- Heat olive oil and butter in a large skillet or saute pan over medium heat.
- Once butter is melted, add garlic and saute for about 1 minute, then add tomatoes and saute for another minute.
- Pour in the wine and stir, then add the cream cheese.
- With a wooden spoon, press each piece of cream cheese into bottom of pan and swirl. Continue pressing and swirling until all the cream cheese is fully melted and bubbling slightly.
- Add in milk a little bit at a time to incorporate. If you add it too fast you risk the cream cheese coagulating.
- Once combined, continue to simmer and reduce until sauce is thick enough to coat back of wooden spoon.
- Stir in the parmesan cheese until melted.
Put it all together
- Add chicken strips to sauce and stir to combine until cajun seasoning has dispersed and turned sauce orange.
- Stir in pasta until fully coated in the sauce and heat through till lightly bubbling. If sauce is too thick use some of the pasta water to thin the sauce until it’s at the desired consistency.
- Finish with some grated parmesan cheese and garnish with minced parsley.